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Paula Deen’s Banana Pudding Recipe
If you’re craving a creamy, dreamy Southern dessert that tastes like pure comfort and requires no oven, this Paula Deen’s Banana Pudding Recipe is about to become your new family classic.
Rich vanilla custard-style filling, layers of fresh bananas, and buttery cookies come together in one no-bake banana pudding that feels both nostalgic and downright special.
Meet Your New Go-To Southern Banana Pudding
Let me set the scene for you.
It’s a warm Sunday afternoon, the house smells faintly of coffee, and there’s a football game humming in the background. You know everyone’s going to wander into the kitchen asking, “What did you make for dessert?”
That’s when I love pulling out this Paula Deen banana pudding.
Paula Deen’s Banana Pudding Recipe is a classic Southern banana pudding that skips the stovetop custard and uses instant vanilla pudding, cream cheese, and sweetened condensed milk for that thick, silky, almost banana custard pudding texture—without standing over a hot burner. It’s layered with vanilla wafers or those pretty little Chessmen cookies, plus plenty of sliced bananas.
It’s what I call a “church potluck legend” kind of dessert. It’s easy enough for a weeknight but pretty enough for a holiday table. My family asks for this homemade banana pudding every Easter, every barbecue, and any time someone so much as whispers the words “comfort food dessert.”
Is it healthy? Well, let’s be honest—it’s not a green smoothie. But there are a few things I love about it:
- You control the ingredients, so you can use quality milk, lighter whipped topping, or even Greek yogurt in place of part of the cream if you like.
- It’s no-bake, so you’re not heating up the kitchen.
- You can add extra bananas, which adds natural sweetness and some fiber.
And you know what? Sometimes the healthiest thing is a dessert that makes everyone sit down together and just enjoy a few bites of something sweet.
Why You’ll Love This Recipe
- No oven needed – This is a true no-bake banana pudding recipe, perfect for hot summer days or busy holidays.
- Big-batch friendly – It easily feeds a crowd; great for potlucks, parties, and church suppers.
- Familiar Southern flavor – Classic banana pudding meets creamy, cheesecake-like filling.
- Uses simple grocery store ingredients – Nothing fancy or hard to find; you’ll see most of these in your pantry already.
- Make-ahead dessert – It tastes even better after it chills, so you can make it the day before.
- Kid- and adult-approved – The rich banana pudding and vanilla wafer layers win over both picky eaters and dessert snobs.
- Customizable – From lighter swaps to extra bananas or different cookies, you can personalize it easily.
- No cooking skills required – If you can whisk and layer, you can make this Paula Deen dessert.
Ingredients for Paula Deen’s Banana Pudding Recipe
Let’s walk through everything you’ll need for this creamy, layered banana pudding with wafers. I’ll add a few tips and simple substitutions as we go.
For the creamy vanilla pudding layer:
- 1 (14-ounce) can sweetened condensed milk
- This gives that rich, sweet, almost caramel-like flavor. (I like Eagle Brand, but any reliable brand is fine.)
- 1 (5-ounce) box instant vanilla pudding mix
- Make sure it says instant on the box; cook-and-serve pudding won’t set correctly in this recipe.
- 2 cups cold milk
- Whole milk makes the pudding extra creamy, but 2% works too. Avoid skim; it can make the pudding too thin.
- 1 (8-ounce) package cream cheese, softened
- Let it sit at room temperature for about 30–45 minutes so it blends smoothly. Reduced-fat cream cheese works, but regular has the best texture.
- 1 (12-ounce) container frozen whipped topping, thawed
- Think Cool Whip or a similar brand. You can also use homemade whipped cream (about 4–5 cups whipped) if you want a more “from scratch” feel.
For the layers:
- 2 bags Pepperidge Farm Chessmen cookies
- These buttery shortbread cookies are Paula Deen’s signature choice and make the banana pudding look beautiful.
- You can also use vanilla wafer cookies (like Nilla Wafers) for a classic vanilla wafer banana pudding.
- 6–8 medium ripe bananas, sliced
- Choose bananas that are yellow with a few brown specks. Overly brown bananas can get mushy, while greenish bananas lack sweetness.
Optional flavor boosters:
- ½ teaspoon vanilla extract – Deepens the vanilla pudding dessert flavor.
- Pinch of salt – Just a little brings all the sweetness into balance.
- Ground cinnamon or nutmeg (a light sprinkle) – For a warm, cozy twist.
Quick tips on choosing ingredients:
- For the bananas, if you’re serving kids who don’t love strong banana flavor, go with bananas that are just ripe (mostly yellow, very few spots).
- For the cream cheese, avoid using it straight from the fridge; cold cream cheese clumps and gives you a lumpy pudding.
- For a slightly lighter dessert, you can use low-fat milk and light whipped topping, though the filling won’t be quite as rich.
Step-by-Step Directions (Easy, No-Bake Method)
You’ll be surprised how simple this banana pudding from scratch tastes, even though it uses instant pudding. It has that thick, rich banana custard pudding vibe without the fuss.
1. Prepare the pudding base.
Pour the sweetened condensed milk into a large mixing bowl. Add the instant vanilla pudding mix and the cold milk.
Whisk until smooth and thickened—this usually takes about 2 minutes. The mixture should start to feel like loose custard. Set it in the fridge while you prep the cream cheese.
2. Beat the cream cheese.
In another large bowl, beat the softened cream cheese with a hand mixer (or stand mixer) until it’s smooth and fluffy, with no lumps.
If you’d like, add the vanilla extract and a tiny pinch of salt at this stage. They melt right into the cream cheese and round out the flavor.
3. Combine the cream cheese with the pudding mixture.
Remove the pudding from the fridge. Add a spoonful or two of the pudding to the cream cheese and beat to loosen it up—this keeps it from clumping.
Then pour in the rest of the pudding mixture and mix until everything is fully blended and silky. Scrape the sides and bottom of the bowl so you don’t miss any cream cheese hiding in the corners.
4. Fold in the whipped topping.
Using a spatula, gently fold the whipped topping into the pudding mixture.
Go slow with broad strokes, turning the bowl as you go. You don’t want to knock out all the air; that lightness is what makes this creamy banana pudding feel so luxurious.
5. Layer the cookies in your dish.
In a 9×13-inch dish (glass looks especially pretty), arrange one full layer of Chessmen cookies across the bottom. Try to cover as much of the surface as you can—this will be your base crust.
If using vanilla wafers, line them up in a single, snug layer.
6. Add the sliced bananas.
Slice your bananas just before layering so they stay fresh-looking longer. Arrange a generous layer of banana slices over the cookies.
You can go single layer or double layer with bananas, depending on how banana-forward you want this Southern dessert recipe to be.
7. Spread on the creamy filling.
Pour the pudding and cream cheese mixture over the bananas. Use a spatula to spread it evenly from edge to edge, making sure all the bananas are covered.
Covering them well helps slow down browning and keeps the texture nice and soft.
8. Top with more cookies.
Arrange the second bag of Chessmen cookies over the top in neat rows. This gives you that signature “Paula Deen dessert” look—very pretty for holidays or potlucks.
If a few cookies crack, don’t stress; it still tastes amazing, and a little imperfection makes it look homemade.
9. Chill until set.
Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for best flavor and texture.
During this time, the cookies soften slightly, the bananas meld into the filling, and you get that dreamy, layered banana pudding texture everybody loves.
10. Serve and enjoy.
Slice into squares (or scoop with a big spoon if you’re serving family-style). You’ll see those layers of cookies, bananas, and creamy filling—comfort food dessert at its finest.
If you’d like, garnish with extra banana slices right before serving, or a light sprinkle of crushed cookies.
Servings & Timing
- Yield: About 12–16 servings (depending on how big you slice it)
- Prep Time: 20–25 minutes
- Chill Time: 4 hours minimum (overnight is ideal)
- Total Time: About 4½–5 hours, mostly hands-off chilling
It’s one of those easy banana pudding recipes that works beautifully as a make-ahead dessert. Prepare it in the morning for dinner, or the night before for a stress-free party day.
Fun Variations on Classic Banana Pudding
You can treat this like your base recipe and play around. Here are some favorite twists on Paula Deen’s Banana Pudding Recipe:
- Caramel Banana Pudding: Drizzle salted caramel sauce between the layers for a richer, almost banoffee-style dessert.
- Peanut Butter Banana Pudding: Whisk ½ cup creamy peanut butter into the cream cheese mixture for a peanut butter and banana combo.
- Lightened-Up Version: Use low-fat cream cheese, 2% milk, and light whipped topping, and add an extra banana or two for more fruit and less richness.
- Strawberry Banana Pudding: Add a layer of sliced fresh strawberries with the bananas for a bright, springtime twist.
- Chocolate Banana Pudding: Swap half the vanilla pudding mix for chocolate instant pudding and use chocolate wafers for a chocolate-banana treat.
- Graham Cracker Crunch: Use graham crackers instead of Chessmen cookies for a flavor similar to a banana cream pie.
How to Store, Freeze, and Make Ahead
Because this classic banana pudding is a chilled dessert, it’s friendly for planning ahead—as long as you respect the bananas.
Storing in the fridge
- Cover the dish tightly with plastic wrap or an airtight lid.
- Keep refrigerated for up to 3 days.
- The bananas may darken a little on days 2–3, but the flavor is still delicious.
If you’re making it more than a day in advance, you can add a very light brush or mist of lemon juice on the bananas. Keep it light so you don’t taste the lemon.
Freezing
I don’t usually recommend freezing this dessert. The bananas can get mealy, and the texture of the whipped topping changes. If you must freeze:
- Freeze in a tightly wrapped dish for up to 1 month.
- Thaw overnight in the fridge, not on the counter.
Just know it will be a softer, less pretty version of the original creamy banana pudding.
Make-ahead tips
- For serving tomorrow: Make the full layered banana pudding, cover, and chill overnight. This actually improves the flavor.
- For serving 2–3 days from now:
- Make the pudding/cream cheese/whipped topping mixture and store it in a sealed container.
- Store the cookies at room temperature.
- Slice and layer bananas the day you plan to serve, then assemble and chill for at least 3–4 hours.
This approach keeps the bananas fresher and the cookies from getting too soft.
My Tested Tips & Little Notes
After making this homemade banana pudding more times than I can count—holidays, birthdays, “just because” Thursdays—I’ve picked up a few tricks.
-
Don’t rush the chilling.
I know it’s tempting to dig right in (trust me, I’ve stood there with a spoon more than once), but giving it enough time to chill lets the layers settle and the cookies soften just right. -
Use cold milk for the pudding.
Cold milk thickens instant pudding faster and makes the filling smoother. Room-temperature milk can leave the pudding too loose. -
Slice bananas right before layering.
Bananas start oxidizing quickly once cut. The fresher the slices, the prettier your banana pudding. -
Hide the bananas under the cream.
Make sure every banana slice is covered by pudding mixture. This reduces browning and keeps the texture lovely. -
Don’t overmix the whipped topping.
When folding it in, stop as soon as it’s mostly combined. A few streaks are better than a deflated, heavy filling. -
Use a glass dish if you want a “wow” factor.
Seeing those layers of southern banana pudding through the side of a glass pan always gets people excited before you even serve it.
And one more thing: if your family is like mine and loves extra bananas, go ahead and sneak in a third banana layer in the middle. It turns this into a very banana-forward dessert, closer to a banana custard pudding.
Frequently Asked Questions
1. Can I make this banana pudding recipe without cream cheese?
Yes. You can skip the cream cheese and use extra whipped topping for a lighter, more traditional pudding texture, though it won’t be as rich or cheesecake-like.
2. How do I keep the bananas from turning brown?
Slice the bananas right before layering, fully cover them with the pudding mixture, and chill the dessert promptly. A light brush of lemon juice helps, but use it sparingly so you don’t taste it.
3. Can I use homemade whipped cream instead of whipped topping?
Absolutely. Whip about 2 cups of heavy cream with a few tablespoons of powdered sugar and fold it into the pudding mixture. Just remember homemade whipped cream doesn’t stay stable as long as store-bought topping.
4. Is this dessert gluten-free?
Not as written, because Chessmen and most vanilla wafers contain wheat. You can use gluten-free vanilla wafer-style cookies and make sure your pudding mix is gluten-free for a gluten-free banana pudding recipe.
5. My pudding layer is runny—what went wrong?
Most of the time, this happens when cook-and-serve pudding is used instead of instant, or when the milk measurement is off. Chill it longer; if it’s still runny, you may need to whisk in a little extra instant pudding next time.
6. Can I use banana pudding mix instead of vanilla?
Yes, you can. Banana pudding mix will make the flavor even more banana-forward. I like a mix of one vanilla and one banana pudding box for a subtle balance.
7. How far in advance can I make Paula Deen’s Banana Pudding Recipe?
For the best look and texture, make it up to 24 hours ahead. It’s still tasty on days 2–3, but the bananas darken a bit and the cookies soften more.
8. What size dish should I use if I want a thicker pudding layer?
If you want a taller layered banana pudding, use a 9×9-inch or similar deep square dish. You’ll get fewer servings, but taller layers and a more dramatic scoop.
Final Thoughts on This Creamy Southern Dessert
This Paula Deen’s Banana Pudding Recipe has everything I love in a Southern dessert recipe: simple ingredients, big comfort, and a little bit of “wow” for almost no effort. It’s classic banana pudding with a creamy, rich twist that makes people go back for “just one more bite.”
If you make this, I’d love to hear how it turned out—tell me what cookies you used, how many bananas you sneaked in, or what your family thought. And if you’re in the mood for more old fashioned banana pudding–style desserts, try pairing this with a banana bread, a simple vanilla pudding dessert, or another Paula Deen recipe next time you’re feeding a crowd.
Paula Deen’s Banana Pudding
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 box (5 oz) instant vanilla pudding mix must be instant, not cook-and-serve
- 2 cups cold milk whole or 2%; avoid skim
- 1 package (8 oz) cream cheese softened to room temperature
- 1 container (12 oz) frozen whipped topping thawed; e.g., Cool Whip (or 4–5 cups homemade whipped cream)
- 2 bags Pepperidge Farm Chessmen cookies or vanilla wafer cookies such as Nilla Wafers
- 6-8 medium ripe bananas sliced; yellow with a few brown specks
- 1/2 teaspoon vanilla extract optional, for extra flavor
- pinch salt optional, to balance sweetness
- ground cinnamon or nutmeg optional, light sprinkle for serving
Instructions
- In a large mixing bowl, combine the sweetened condensed milk, instant vanilla pudding mix, and cold milk. Whisk for about 2 minutes, until smooth and slightly thickened, like loose custard. Place in the refrigerator to chill while you prepare the cream cheese.1 can (14 oz) sweetened condensed milk, 1 box (5 oz) instant vanilla pudding mix, 2 cups cold milk
- In another large bowl, beat the softened cream cheese with a hand mixer or stand mixer until completely smooth and fluffy, with no lumps. If using, beat in the vanilla extract and a small pinch of salt until well combined.1 package (8 oz) cream cheese, 1/2 teaspoon vanilla extract, pinch salt
- Remove the pudding mixture from the fridge. Add a spoonful or two of the pudding to the cream cheese and beat to loosen the cream cheese. Then pour in the remaining pudding mixture and beat until fully blended and silky, scraping down the sides and bottom of the bowl to ensure there are no cream cheese lumps.1 can (14 oz) sweetened condensed milk, 1 box (5 oz) instant vanilla pudding mix, 2 cups cold milk, 1 package (8 oz) cream cheese
- Using a spatula, gently fold the thawed whipped topping into the pudding and cream cheese mixture. Use broad, gentle strokes and rotate the bowl as you go, stopping when the mixture is mostly uniform and light. Avoid overmixing so you don’t deflate the filling.1 container (12 oz) frozen whipped topping
- In a 9×13-inch dish (glass looks especially nice), arrange one full, even layer of Chessmen cookies across the bottom, covering as much surface as possible. If using vanilla wafers, line them up in a snug single layer.2 bags Pepperidge Farm Chessmen cookies
- Slice the bananas just before assembling so they stay fresh-looking longer. Arrange a generous layer of banana slices over the cookies, using a single or double layer depending on how banana-forward you want the dessert.6-8 medium ripe bananas
- Pour the pudding and cream cheese mixture over the sliced bananas. Use a spatula to spread it evenly from edge to edge, ensuring all banana slices are completely covered to help prevent browning and keep the texture soft.1 can (14 oz) sweetened condensed milk, 1 box (5 oz) instant vanilla pudding mix, 2 cups cold milk, 1 package (8 oz) cream cheese, 1 container (12 oz) frozen whipped topping, 6-8 medium ripe bananas
- Arrange the second bag of Chessmen cookies in neat rows over the top of the filling, covering the surface. If some cookies crack, simply fit the pieces together; it will still look and taste great.2 bags Pepperidge Farm Chessmen cookies
- Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for best flavor and texture. During this time, the cookies soften slightly and the layers meld together into a creamy, sliceable pudding.
- Just before serving, optionally sprinkle lightly with ground cinnamon or nutmeg, or garnish with a few freshly sliced banana rounds. Slice into squares or scoop with a large spoon and serve chilled.6-8 medium ripe bananas, ground cinnamon or nutmeg
Notes
- Prep time: 20–25 minutes
- Chill time: at least 4 hours (overnight ideal)
- Total time: about 4.5–5 hours, mostly chilling Storage:
- Cover and refrigerate for up to 3 days. Bananas may darken slightly after day 1, but flavor remains good.
- To make more than 1 day ahead, prepare the creamy filling in advance and store separately; layer with freshly sliced bananas and cookies 3–4 hours before serving.
- Freezing is not recommended; if you must freeze, wrap tightly and freeze up to 1 month, then thaw overnight in the fridge, understanding the texture will be softer and less pretty. Tips:
- Use cold milk so the instant pudding thickens properly.
- Slice bananas right before layering and make sure they are fully covered by the cream layer to reduce browning.
- Do not overmix after adding whipped topping to keep the filling light.
- A clear glass dish shows off the layers nicely. Variations:
- Caramel Banana Pudding: Drizzle salted caramel sauce between layers.
- Peanut Butter Banana Pudding: Beat 1/2 cup creamy peanut butter into the cream cheese.
- Lightened-Up: Use low-fat cream cheese, 2% milk, and light whipped topping.
- Strawberry Banana Pudding: Add sliced strawberries with the bananas.
- Chocolate Banana Pudding: Use half chocolate instant pudding mix and chocolate cookies.
- Graham Cracker Version: Substitute graham crackers for the Chessmen cookies.
